Beef, chestnut & red wine casserole

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• KarolasFaves

  08 November 2007

  KarolasFaves commented on this recipe

  I made this with/for my mum and we both loved it! We were really glad there was noone else around to share it with. The horse chestnuts crumble and become slightly toffeeish, and the flour makes the sauce thicken up nicely. I just used red Oxo cubes and didn't add thyme.

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• mobbie

  13 November 2007

  mobbie rated and commented on this recipe

  

  I couldn't get horse chestnuts so replaced with swede instead which seemed to work fine. Nice warming dish for winter. i served with roast new potatos.

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• johnnybach

  03 December 2007

  johnnybach rated this recipe

  

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• kyoko

  03 December 2007

  kyoko rated and commented on this recipe

  

  This is very easy, comfort winter recipe and we really enjoyed its slightly sweet and harby taste. I served with steamed broccoli, brussels sprouts and roast potatoes which soaked the sauce very well.

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• tastytash

  03 December 2007

  tastytash rated and commented on this recipe

  

  Delicious!!! Very easy to make and the chestnuts just give it that something extra special. A fantastic, hearty and festive Sunday lunch. We served with baked potatoes and steamed Savoyi cabbage - it was fantastic!!! Will definitely make again!

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• ventralarc

  04 December 2007

  ventralarc rated this recipe

  

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• Terri

  03 January 2008

  Terri commented on this recipe

  Looks good but could I point out to people who've posted comments below - DON'T EAT HORSE CHESTNUTS!! They aren't edible!!

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• BevBirch

  17 January 2008

  BevBirch rated and commented on this recipe

  

  A deliciously,rich warming dish. I have made this before & my husband really loves it. I followed the recipe recently but did add a clove of garlic which really worked. Either way I would not hesitate to pass on this recipe.

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• thecakelady

  25 January 2008

  thecakelady commented on this recipe

  really gorgeous, I cooked this for four and just added half the wine and more stock. I'd advise cooking on a low heat so as to ensure meat is tender. Served with roast parsnips, creamy mash and dark cabbage.

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• Noelani

  13 February 2008

  Noelani rated and commented on this recipe

  

  Made this several times and given the recipe to friends and family who also love it. Really nice with the chestnuts. My husband turned his nose up atthe chestnuts at first until he tasted it - now he makes it for me !!

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• TraceyKeppie

  05 March 2008

  TraceyKeppie commented on this recipe

  What a fantastic dish, loved the combination of chestnuts and beef. Served mine with thyme dumplings works really well

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• TraceyKeppie

  05 March 2008

  TraceyKeppie rated this recipe

  

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• tizzie

  10 March 2008

  tizzie rated this recipe

  

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• Vix

  11 October 2008

  Vix rated and commented on this recipe

  

  I made this in a slow cooker which I have recently been given. It was the first recipe I cooked in it and it was delicious! The chestnuts really add something special to this.

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• Aimee_CM

  19 October 2008

  Aimee_CM rated and commented on this recipe

  

  Very easy and quite tasty, but if I made it again there is no way I would use fresh chestnuts. They were a real pain to peel.

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• Maja

  06 November 2008

  Maja commented on this recipe

  I have added pasta as side-dish. A great combination. The casserole itself is easy to make and tastes delicious. I addition, I so love chestnuts...

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• QUEEN N TIDY

  18 December 2008

  QUEEN N TIDY rated this recipe

  

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• Angela

  06 January 2009

  Angela commented on this recipe

  Made this for the first time tonight - delicious! Used Ready to Eat chestnuts but cooked them for the time stated. Turned out just fine and like previously mentioned, the chestnuts add a sweet toffee flavour. Yum! Cooked this for longer at a lower heat, and covered throughout.

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• Nathalie Brooke

  08 January 2009

  Nathalie Brooke rated and commented on this recipe

  

  did this recipe in the slow cooker (extending the time) was SO delicious. Doubled the carrotes. Thanks

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• Lorraine

  27 January 2009

  Lorraine commented on this recipe

  This was a very easy dish to put together, and found it to be extremely tasty, the chestnuts were fab. I can see this becoming a family favourite.

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Ingredients

• 450g beef (braising or chuck steak), cut into cubes and tossed in seasoned flour
• 1 onion , chopped
• 2 sprigs thyme
• 300ml fresh beef stock , or from a cube
• 200g cooked, peeled chestnuts , fresh or vaccum pack
• 2 carrots , sliced
• 250ml red wine
• oil

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Difficulty and servings

Serves 2

Preparation and cooking times

Ready in 2 hours 10 mins

Ingredients

• 450g beef (braising or chuck steak), cut into cubes and tossed in seasoned flour
• 1 onion , chopped
• 2 sprigs thyme
• 300ml fresh beef stock , or from a cube
• 200g cooked, peeled chestnuts , fresh or vaccum pack
• 2 carrots , sliced
• 250ml red wine
• oil

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